Inspired by Sol Breads Raspberry & White Chocolate muffins, I decided to have a go at making some myself. I'm not exactly sure what they put in theirs but I combined a couple recipes and came up with these. They were so moist, chocolaty and perfect for a lazy Sunday afternoon.
Raspberry & White Chocolate Muffins
• 2 cups (300g) plain (all-purpose) flour
• 2 tsp baking powder
• 3/4 cup (165g) caster (superfine) sugar
• 1/2 cup desiccated coconut
• 1 cup buttermilk
• 2 eggs
• 1 tsp finely grated lemon rind
• 1/3 cup vegetable oil
• 1 1/2 cups (225g) frozen raspberries
• 1 cup (175g) chopped white chocolate
• Extra 12 whole pieces white chocolate and 18 fresh raspberries - to push into the top of muffins prior to baking. You could use frozen raspberries.
Preheat oven to 180˚C (355˚F). Line 6 x 3/4 cup-capacity (185ml) moulds with non-stick baking paper, making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl. Add the sugar and desiccated coconut and stir to combine. In a separate bowl, combine the buttermilk, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the frozen raspberries and chocolate and spoon into the lined moulds. Press 3 raspberries and 2 pieces white chocolate into the tops of each muffin. Bake for 40 minutes or until cooked when tested with a skewer. Makes 6.